Egg And Vegetable Muffins

These finger-friendly “muffins” are the perfect way to whip up a big batch of eggs and vegetables to go – they’re great for quick breakfasts, lunches, or snacks on the run. Make a bunch on the weekend and stash them in your fridge for emergencies. But baked eggs are also great for a weekend morning: sometimes you’d rather have something easy and relaxing than a lavish brunch that takes you an hour to get ready.

The mix of vegetables here is a pretty classic omelet mix, but you could always make whatever substitutions you like: batch-cooked eggs like this will absorb all kinds of leftover vegetables. Once you’ve made the recipe as written a couple times, give them a new tweak with leftover vegetable curry or Brussels sprouts (if you’re using pre-cooked vegetables, you don’t need to cook them again; just add them to the beaten eggs).

If you’re making these for kids, a mini muffin tin can be a nice way to resize them – do everything the same, but just divide the beaten eggs among the mini muffin cups instead of full-size ones. You can use liners if you like the way they look, but they’re not really necessary: a well-greased muffin tin shouldn’t give you a problem with popping out the eggs. Bring on the bacon fat, and enjoy the delicious extra flavor in your healthy version of Paleo to go.

Egg And Vegetable Muffins Recipe

SERVES: 4 PREP: 20 min. COOK: 30 min.

Protein: 15g / %

Carbs: 11g / %

Fat: 10g / %

Values are per portion. These are for information only & are not meant to be exact calculations.